Chocolate Baby Doughnuts: V2


After I impressively screwed up these doughnuts I felt compelled to make some redemption doughnuts. I had leftover buttermilk and a good night’s sleep! I read the recipe correctly this time, and made the changes based on how the last ones turned out. I also made a plain glaze, but I tried heating it to see if I could get that crackly effect. It didn’t really set all that well, so I’ll be playing around with that in the future. 

Update: My classmates definitely approved of this recipe. They did not last long. 



CHOCOLATE BABY DOUGHNUTS: V2 (adapted from Sprinklebakes)

  • 7/8 cup cake flour, sifted
  • 1/8 cup cocoa
  • 3/8 cup granulated sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1/8 tsp. nutmeg
  • 90 mL cup buttermilk
  • ½ tsp. vanilla extract
  • 1 egg
  • 15 g unsalted butter, melted
  1. Preheat oven to 425F. Grease a mini doughnut pan with shortening.
  2. In a bowl, combine flour, cocoa, sugar, baking powder, salt, and nutmeg.
  3. In another bowl, whisk together buttermilk, vanilla, eggs, and butter.
  4. Mix the dry and wet ingredients together. Don’t overmix.
  5. Use a piping bag to fill the doughnut cavities.
  6. Bake for 5 minutes until the tops are springy.


  • According to the original recipe this should make ~ 30 – 36 doughnuts, but I got 14.5.

Much more doughnut like than last time. 


  • ½ cup icing sugar
  • 1 tsp. vanilla
  • 2 tbsp. water
  1. Whisk all of the ingredients together over low heat until well mixed. 
  2. Dip the doughnuts into the glaze, and allow glaze to set. 


  • This might not actually set. Oops. 

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